Miso Salmon & Vegetable Traybake
Sweet, savoury and full of flavour, this Asian-inspired traybake combines miso-glazed salmon with roasted sweet potatoes, broccoli and pak choi. Everything cooks in the oven, making it a colourful dinner with relatively little cleanup.
Servings: 4 · Prep: 15 minutes · Cook: 30–35 minutes
Ingredients
4 salmon fillets, approximately 150 g each
2 medium sweet potatoes, peeled and cubed
1 large head of broccoli, cut into florets
2 small pak choi, halved or quartered
2 tbsp olive oil
Salt and black pepper, to taste
Sesame seeds and sliced spring onions, for serving
Miso glaze
2 tbsp white miso paste
1 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp freshly grated ginger
1 garlic clove, minced
1 tsp sesame oil
Method
1. Preheat the oven to 425°F / 220°C. Line a large baking tray with parchment paper.
2. Toss the sweet potatoes with 1 tablespoon of olive oil and a little salt and pepper. Spread them over the tray and roast for 15 minutes.
3. Meanwhile, whisk together the miso paste, soy sauce, honey, rice vinegar, ginger, garlic and sesame oil.
4. Remove the tray from the oven. Add the broccoli, tossing it with the remaining olive oil, and move the vegetables aside to make room for the salmon.
5. Place the salmon fillets on the tray and brush generously with the miso glaze.
6. Return the tray to the oven for approximately 8 minutes.
7. Add the pak choi, brushing it lightly with any remaining glaze. Roast for another 5–8 minutes, until the vegetables are tender and the salmon is cooked through.
8. Sprinkle with sesame seeds and sliced spring onions before serving.
Why We Love This Recipe
Salmon is an excellent source of marine omega-3 fatty acids, while the vegetables add colour and fibre. Miso provides a wonderfully savoury flavour that works particularly well with oily fish.
Notes:
- Replace the sweet potatoes with baby potatoes or butternut squash. Green beans or asparagus can replace the broccoli or pak choi.
- Steelhead trout works beautifully in place of salmon. For a vegetarian alternative, use firm tofu, adjusting the cooking time accordingly.
- Enjoy on its own or add brown rice, quinoa, or soba noodles.
Fish School Tip: Look for salmon with firm flesh and a mild, fresh smell. Frozen salmon is also an excellent option when thawed safely in the refrigerator.
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